Shurpa in Tajik

soups 743 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa in Tajik
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h
  • Calories: -
  • Difficulty: Easy
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Shurpa in Tajik is prepared in nature, you can cook in a cauldron or in a bucket. The soup turns out to be rich, because it is cooked from lamb with the addition of many vegetables and aromatic spices!

Ingredients

Directions

  1. Prepare all the necessary ingredients, rinse the vegetables. First, rinse the lamb, remove excess streaks and films, cut the pulp. Make a fire, place a 12-liter bucket filled with water above it (do not add 10 cm to the edge).
  2. Dip the lamb bones into cold water. After 20 minutes, add the lamb pulp, cut into pieces. Cook the meat for another 20 minutes, skimming and stirring. Then add the red onion cut into half rings. Cook for 15 minutes. Meanwhile, cut the tomatoes into quarters and peel them off with a knife.
  3. Peel and cut the carrots into cubes. Cut the white onion into half rings. Peel the bell pepper from seeds and cut into rings, 1 cm thick.Place the carrots in a bucket with lamb and onions, cook for 15 minutes. Then put the white onion. ... and tomatoes.
  4. Cook for 10 minutes After 10 minutes, add the bell pepper. Also put the whole peeled potatoes. If it's too large, cut it in half. 10 minutes after the potatoes, put half of the chopped greens in the shurpa: basil, parsley, cilantro and dill.
  5. After the greens - the turn of spices! After you add the spices, the soup is cooked until the potatoes are done, about 20 minutes. Then the shurpa is removed from the heat and infused for 15 minutes. Pour the shurpa into plates and sprinkle with the remaining herbs.

Shurpa in Tajik



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h
  • Calories: -
  • Difficulty: Easy

Shurpa in Tajik is prepared in nature, you can cook in a cauldron or in a bucket. The soup turns out to be rich, because it is cooked from lamb with the addition of many vegetables and aromatic spices!

Ingredients

Directions

  1. Prepare all the necessary ingredients, rinse the vegetables. First, rinse the lamb, remove excess streaks and films, cut the pulp. Make a fire, place a 12-liter bucket filled with water above it (do not add 10 cm to the edge).
  2. Dip the lamb bones into cold water. After 20 minutes, add the lamb pulp, cut into pieces. Cook the meat for another 20 minutes, skimming and stirring. Then add the red onion cut into half rings. Cook for 15 minutes. Meanwhile, cut the tomatoes into quarters and peel them off with a knife.
  3. Peel and cut the carrots into cubes. Cut the white onion into half rings. Peel the bell pepper from seeds and cut into rings, 1 cm thick.Place the carrots in a bucket with lamb and onions, cook for 15 minutes. Then put the white onion. ... and tomatoes.
  4. Cook for 10 minutes After 10 minutes, add the bell pepper. Also put the whole peeled potatoes. If it's too large, cut it in half. 10 minutes after the potatoes, put half of the chopped greens in the shurpa: basil, parsley, cilantro and dill.
  5. After the greens - the turn of spices! After you add the spices, the soup is cooked until the potatoes are done, about 20 minutes. Then the shurpa is removed from the heat and infused for 15 minutes. Pour the shurpa into plates and sprinkle with the remaining herbs.

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